This Super Moist Cornbread recipe is the only way to go if you’re a cornbread lover! Great with chili, roast chicken, turkey, pork, soups, stews, or even jams and jellies. Top it with honey or butter for an extra dose of YUM.
Preheat oven to 350 degrees and grease a 9x13 inch pan.
In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
In a medium bowl mix together butter, oil, milk, and eggs.
Add wet ingredients to dry ingredients and mix until combined.
Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.
This recipe can also be split between two 9x13 inch pans to feed a crowd!